I’ve got a thing for finger food. Or tapas. Small bites. Whatever you want to call them, I could easily have each and every party I throw be made up of teeny bites of this and that. And the bite I’m into right now are these Spicy Citrus Pickled Shrimp.
My latest finger food obsession hails from the South but dispels all the Southern food stereotypes because it’s really light and pretty healthy. Pickled shrimp are a classic in the Carolinas, but I’ve never been around those parts, so I hadn’t heard of them until recently. But, since I have more than a mild obsessions for all things pickled, I had to try this the minute I came across it. After a few rounds of pickling and some tweaks (inspired largely by an overzealous citrus tree), I came up with this really easy but ridiculously flavorful recipe.
Why You’ll Love This Recipe
This pickled shrimp recipe is a crowd-pleaser for its perfect balance of tangy, spicy, and sweet flavors. It’s a versatile dish that can be served at casual get-togethers or upscale cocktail parties, offering a unique twist on traditional seafood appetizers. Plus, the vibrant colors and bold flavors make it a standout dish as appealing to the eye as it is to the palate.
Recipe Ingredients
To create this pickled shrimp appetizer, you’ll need:
- For the cooking liquid: Medium red onion, bay leaves, cinnamon stick, garlic cloves, kosher salt, black peppercorns, celery seed, and fresh shrimp.
- For the pickle: Lemon, red onions, orange juice, white wine vinegar, lemon juice, extra-virgin olive oil, red pepper flakes, unrefined cane sugar, bay leaf, and celery seed.
- For serving: Chopped fresh Italian parsley and tortilla chips or crackers.
How to Make This Recipe
Begin by boiling the shrimp with aromatic herbs and spices until just cooked. Cool the shrimp quickly to stop the cooking process, then marinate them in a concoction of citrus juices, vinegar, and spices, along with slices of lemon and onion.
This pickling mixture infuses the shrimp with flavor and preserves them in a delightful tangy and spicy sauce. Let the shrimp marinate in the refrigerator to develop the flavors fully before serving it chilled with a sprinkle of fresh parsley.
Variations On This Recipe
- Milder Version: Reduce the amount of red pepper flakes if you prefer a less spicy dish.
- Herb Variations: For a change in flavor, experiment with different herbs, such as dill or cilantro instead of parsley.
- Citrus Options: Swap out lemon and orange juices with lime or grapefruit for a different citrus profile.
What to Serve This Recipe With
These pickled shrimp are perfect as a standalone snack served with toothpicks, or you can present them more formally on a platter with crispy tortilla chips or crackers for scooping.
They pair wonderfully with a crisp white wine, such as a Sauvignon Blanc or a dry Riesling, which complements the acidity and spiciness of the marinade. This dish is also a great addition to a buffet or a potluck, where it can be served as part of a seafood spread.
More Shrimp Recipes
Looking for more shrimp recipes? Here are a few of our favorites:
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Spicy Citrus Pickled Shrimp Recipe
Ingredients
For The Cooking Liquid:
- 1 medium red onions
- 4 bay leaves
- 1 cinnamon stick
- 4 garlic cloves smashed
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon celery seed
- 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on
For The Pickle:
- 1 lemon thinly sliced
- 2 red onions
- 1 cup orange juice
- 1 cup white wine vinegar
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons crushed red pepper flakes (use less if you don't like things spicy)
- 1 teaspoon unrefined cane sugar
- 1 bay leaf
- 1 teaspoon celery seed
For Serving:
- 1/3 cup roughly chopped fresh flat-leaf Italian parsley for garnish
- Tortilla chips or crackers, for serving
Instructions
- For the cooking liquid: Place 8 cups water in a large pot and bring to a boil over high heat. Quarter one of the onions then add it to the water along with 4 of the bay leaves, the cinnamon stick, the garlic cloves, the kosher salt, the peppercorns, and 1 teaspoon of the celery seeds. When it boils, remove from heat, add shrimp, and cook until they’re bright-pink and firm, about 2 minutes. Drain and rinse to prevent further cooking.
- For the pickle: Place shrimp in a large nonreactive bowl. Thinly slice one lemon and quarter, and then thinly slice the remaining two onions. Add the lemon and onions to the container along with the orange juice, white wine vinegar, lemon juice, olive oil, the remaining bay leaf, red pepper flakes, sugar, and remaining 1 teaspoon of celery seeds. Add the shrimp and turn to coat. Cover and refrigerate until thoroughly chilled, at least 2 hours to overnight.
- To serve: Just before serving, fold in the parsley. Serve with toothpicks or on crackers or chips.
2 thoughts on “Spicy Citrus Pickled Shrimp”
How long can this stay in a jar if refrigerated?
They last about 3 days but we like them best within the first 48 hours.